CGH Earth Coconut Lagoon Sustainable Vacation India Coconut Lagoon Hotel River India Hotel Kuttanad Hotel Kerala Eco Hotels India Grüne Hotels Indien Nachhaltige Hotels Indien Öko Tourismus Indien Eco Lodge India Eco Resort India Wellness Resort India Abenteuerurlaub Indien Hotel Coconut Lagoon Resort Coconut Lagoon
India, Kottayam

Coconut Lagoon

Book Coconut Lagoon

starting at 256 €  Actual rate may vary based on seasonality and availability.

Coconut Lagoon


PO Box 2, Kumarakom
Kottayam 686563, India
Direct to the Hotel
The distinctive architecture of Coconut Lagoon has its own tales to tell. Some of these mansions are over 150 years old, and were transplanted here, beam by beam, timber by timber, from the old houses of the county that had fallen to ruin. CGH Earth , http://www.cghearth.com/coconut-lagoon/heritage

DESCRIPTION

The Coconut Lagoon Resort is located in Kuttanad, Kerala and among the rest, impresses by affectionately restored mansions. The mansions are more than 150 years old and were rebuilt here with love and passion. The Eco-Resort belongs to the hotel group CGH Earth and is accessible only by boat. On the shore you can see wild flowers blossom and as a warm welcome a Coconut cocktail expects you. Surrounded by rice fields you find rest in the butterfly's garden, enjoy a sundowner boat trip or being spoiled in the Ayurveda wellness centre. Canoes and bicycles are available for excursions. Get to know traditional dances like Kathakali and be present at the traditional fight art Kalarippayattu. Delightful Seafood is served in the Lakeside grill restaurant. In the main restaurant “The Tang of Malabar" local dishes are offered.

HIGHLIGHTS

More than 150 year-old traditional mansions

Ayurveda wellness centre

Delightful dishes of the Kerala kitchen

Surrounded by rice fields and mangrove woods

Enjoy a quiet candle light dinner at the Aymanam restaurant

GREENPEARLS SCORE

  • environmental protection
  • being local - authentic experiences
  • giving back
  • cultural commitment

Guests are encouraged to participate in Biodiversity Appreciation initiatives. 

READ MORE

Benefits for Green Pearls Members

Support sustainable travel worldwide and receive a benefit.

Save your exclusive Green Pearls Membership offer now:

Make a reservation through our website or book directly at Coconut Lagoon with the code "Green Pearls" and get a 10% disount!

Rooms
Amenities

ACCOMMODATION
Heritage Bungalows
Heritage Mansions
Private Pool Villas

 

DINING
Kerala Cuisine
Seafood Specialty 

 

COMPLIMENTARY FACILITIES
& AMENITIES
Safe locker
Coffee maker
 
FACILITIES
Swimming Pool
Fitness Center
Yoga and Meditation Centre
 
THINGS TO DO
Explore life on the backwaters
Visit the bird sanctuary and farms
Learn to cook with spices

The Story of a vision, CGH Earth

The family enterprise CGH Earth was founded in 1954 with the casino hotel on Wellington Island, Cochinas the first hotel. At that time the today's Managing Director, Jose Dominic, did not plan to stay in the hotel branch. Rather he wanted to do to his father a favor and return after two years in his original occupation. However, when it was time to leave, he was so persuaded of the ideas and the concept that he stayed. In 2004 the first Casino hotel made the begining of the enterprise CGH Earth in India. The meaning of "CGH" is "Casino Group of Hotels". Nevertheless, CGH stands for the main values of the enterprise – „Clean, Green, Healthy“. For Dominic ultimative luxury means the interest of the environment and the local community is prior to the interests of the customer.
The distinctive architecture of Coconut Lagoon has its own tales to tell. Some of these mansions are over 150 years old, and were transplanted here, beam by beam, timber by timber, from the old houses of the county that had fallen to ruin. Restoring them was a process that took several years and much love and labor. Our first task was to track down the Aasaris, descendants of the master craftsmen who had originally created these dwellings. By now, sadly, the old crafts were dying, the young lured away by lucrative city jobs. The team we finally found were men well into their 60's. And the styled woodwork and fine detail of Coconut Lagoon’s mansions is a tribute to their skill, patience and devotion.

Coconut Lagoon and its Green Initiatives

The three R’s of Reduce, Reuse and Recycle have been put to use effectively and have helped in operation of the resorts.

Focus has been set mainly on
+Conserve nature
+Do not let the presence of the hotel impact adversely on nature and its goodness
+Use locally sourced materials as much as possible
+Reduce dependency on fossil fuels as much as possible
+The presence of the resort has to benefit the local community as much as possible

In order to achieve the above, the resort practices the following in detail.

Architecture

The distinctive architecture of Coconut Lagoon consists of mansions that are over 150 years old, and were transplanted there, beam by beam, timber by timber, from the old houses of the county that had fallen to ruin. The restoring process took several years and much love and labor. The first task was to track down the Aasaris, descendants of the master craftsmen who had originally created these dwellings. By now, sadly, the old crafts were dying, the young lured away by lucrative city jobs. The team that could be finally found were men well into their 60's. And the styled woodwork and fine detail of Coconut Lagoon’s mansions is a tribute to their skill, patience and devotion.

Energy Consumption

Apart from purchased electricity from the Kerala State Electricity Board, energy required for the entire operation of Coconut Lagoon is derived from LPG, diesel, charcoal and petrol.
Energy conservation is a deeply integrated operational practice of CGH earth.

Energy Efficiency
Lighting energy efficiency is implemented through CFL bulbs in the gardens, and LED as well as energy saving T5, T8 tubelight fixtures with electronic ballasts as opposed to T12 tubelights with electromagnetic ballasts.

F&B
Reduced food refrigeration, through a deliberate practice of ensuring a high degree of fresh food. Consequently, the artificial refrigeration volume required to serve the total number of staff and guest meals is lower than the volume required if business-as-usual F&B service practices were adopted.

Equipment
All exposed piping for distributing hot water across the property is insulated by using CPVC or other insulated piping systems 

Energy Practices
Coconut Lagoon makes use of energy derived from waste-to-energy technologies (biogas plant), solar thermal water heating and solar PV electric systems.

Solar Thermal
A solar thermal network comprising insulated hot water storage tanks and 136 solar flat-plate collectors of 2 sq.m each supply daily hot water requirements (13,000 liters per day)for 50 guest rooms and the kitchen.

Solar PV
2kW Solar PV on one of the guest-transportboats comprises 0.50% of total connected load.

Biogas Plant
The biogas plant produces methane with a calorific value equivalent to 17kgs of LPG everyday. The biogas run cooker can cook 80kgs of rice everyday.
In addition, used oil from the Ayurveda centre is used in oil lamps for table lighting in the restaurant area. 

Water Conservation

Wastewater Management 

Water Conservation Practices

36 push taps installed in staff quarters and messes to reduce water consumption.

All 50 guest bathrooms are equipped with dual-cistern flush systems

Indigenous variety of Buffalo Grass used instead of conventional lawn across the property consumes lesser water, curbs evaporation and enhances groundwater recharge. 11,760 kiloliters of water used annualy (i.e. approx. 49,000 litres per day from STP effluent reuse for 8 months/year) are used for maintaining 80,000 sq.m of garden area.

Water Related Practices - Rainwater Harvesting Practices

Leveraging natural water reserves (backwaters) around the property and the practice of rainwater harvesting ensures complete water self-sufficiency of Coconut Lagoon's operation throughout the monsoon. Additional water, 2,700 kilolitres, required is sourced from tankers only during the summer months of March±June.

Coconut Lagoon makes extensive use of rainwater harvesting during the monsoon months of June through October. Around 13,643 sq.ft (1.4% of the total property area) in the back area is directly connected to two rain harvesting ponds with a combined capacity of 1 crore liters. Additionally, 50,000 sq. m of the total 89,030 sq. m of the property area is unpaved and enables ground- water recharge. 

Waste Management

Waste Reduction

Coconut Lagoon lays great emphasis on material reduction in the fol- lowing ways:

Paper Reduction:

No newspapers delivered to rooms

Common reading material is available only in congregation areas.

Reusable cloth bags used as bin liners in guest rooms eliminate the need to use plastic bags.

Plastic Reduction:

Use of plastic packaging for supplies coming into the property by supply chain vendors is prohibited. Vendors are required to package material in reused and returned containers/jars.

Bottled water suppliers are required to take back empty PET bottles.

Shampoo and soap containers provided as guest amenities are made from china clay/terracotta.

Shampoo bottles made of teracotta

Material/Waste Reduction Annually, 2,350 china bottles used avoid 50,400 plastic.

Bottles of 35 ml size.

Use of plastic straws for beverage service is avoided by using bamboo stalks.

Other Material Reduction:

Conventional cement, clay brick, wood and steel construction materials reduced by incorporating local building materials. Annually 4,000 pairs of thatching leaf procured from local markets for roof construction and maintenance.

Use of lemongrass and other aromatic oils used as substitutes for phenyl-based floor cleaning products.

Organic paddy cultivation eliminates use of fertilizer, pesticides and reduces water use. 10,500 kg of local rice species: Njavara and Aryan cultivated .Annual consumption of 2,800 kg of composted manure, 400 kg of bone meal, 250 kg of neem cake, and 300 kg of lime shell used for cultivation avoid the use of corresponding quantities of NPK mix, Urea etc. 

Low-Embodied Carbon/Recycled Materials

It also makes use of biodegradable and low embodied carbon materials 

Biodegradable Waste

Raw and cooked food waste generated from restaurants, staff mess is processed by conversion into methane through a biogas plant. Methane generated serves as cooking fuel for the staff mess and the residual slurry is used as manure for organic cultivation.

Citrus contents hamper biogas production and hence practices , including explicit communications related to citrus segregation posted in kitchens, are adopted to separate citrus waste from material fed into the biogas plant.

Coconut husks and other organic material not suitable for biogas processing are composted on-site using Effective Microorganism technology and the resulting compost is used for gardening and farming.

Dry leaves are composted in bamboo bins using slurry from the biogas plant as a bio-catalyst and the resulting compost is used for gardening and farming. 

Non-biodegradable waste is segregated into paper, plastic, glass, ceramic, leather, rubber and metals categories. 

Food

Food procurement practices can be a significant contributor to the carbon footprint of an organisation. Food that is locally produced reduces the carbon emissions that arise from transportation. On the other hand, food that is organic reduces the carbon emissions that arise from the use of chemical fertilizers, pesticides etc. 

Engagement in sustainable tourism initiatives

Guests are encouraged to participate in Biodiversity Appreciation initiatives.

An in-house naturalist at the Interpretation Centre is available to interact with guests and these interactions are designed to enable discovery of the ecological importance of Vembanadu lake and the adjoining wetlands.

Guests are encouraged to participate in the organic rice plantation and cultivation activities as well as tree plantation initiatives within the property or in the neighbouring region.